Rus Articles Journal

What it, a dish of cowboys - sheferdsky pie?

In translation into Russian of shepherd`s pie or of cottage pie sound as sheferdsky pie or shepherd`s pie. In direct understanding this pie is not pie per se, rather puff meat dish at all.

In traditions of English cuisine sheferdsky pie appeared much later puddings, namely in the 18th century when from North America to Europe brought potatoes. But only the whole century later shepherd`s pie gained the uncommon popularity.

Since ancient times in common people British cooked this pie from the meat which remained after a Sunday dinner. Meat was previously crumbled or milled, then placed it in a baking dish, and from above covered with a layer of the mashed potatoes previously based on milk, oil and eggs.

Alas, the name or names of those who thought up the recipe of this simple pie till today did not reach, but it gained extreme popularity. Now the British cooks compete in an ingenuity of flavoring shades. For strengthening of taste of the master of culinary business recommend to add to mincemeat fresh tomatoes or anchovies, or even vustershirsky sauce which is the most widespread seasoning of the English table.

There is a set of recipes of preparation of sheferdsky pie. I would like to offer you one of them.

For four portions the ingredients following will be necessary for you :

900 g of potatoes, 450 g of mutton or ground beef (it is possible that and another in equal quantities), 120 ml of milk, 4 tablespoons of butter or margarine, 5 tablespoons of grated cheese parmesan, 200 ml of chicken broth, 60 ml of dry red wine, 1 head of onions, the 2nd carrots, 150 g of green peas, 2 St. spoons of tomato puree, 2 tablespoons of flour, 1/4 h spoon of a dry thyme, 1/2 h spoon of black ground pepper and 1/2 h spoon of salt.

Preparation stages:

1. Heat an oven to 220 C. Put a four-liter pan on big fire. Put potatoes which are previously cut in cubes, add 1/4 h a spoon of salt, pour water that it hardly covered potatoes and bring to boiling. Reduce fire, close a pan a cover and you cook until potatoes do not boil soft. Then take out a pan from an oven, merge water, add milk, 3 tablespoons of butter and make mashed potatoes. Add to mashed potatoes the most part of parmesan, namely - 4 tablespoons, and 1/4 h a spoon of black ground pepper.

2. Put a frying pan on average fire, kindle in it the remained 1 tablespoon of butter or margarine. Put previously small cut onions and the carrots cut on cubes. Brown vegetables until they become soft. Add mutton or ground beef to contents and fry on average fire until forcemeat stops being pink.

3. Add tomato puree to mix, carefully pour flour and you extinguish within one and a half minutes, continuously stirring slowly. Then pour in red wine and you extinguish until liquid is not evaporated. Then add chicken broth, green peas and on 1/4 h spoons of salt, black ground pepper and a thyme.

4. Properly mix all and bring to boiling. Then place mix with mutton or beef in a deep form for roasting, having made a flat surface. From above accurately lay mashed potatoes, having covered with it meat mix as a blanket, and strew with the remained parmesan. Bake everything within 20 minutes or so far the top will not blush.

Here your sheferdsky pie is also ready! Appetite pleasant to you, Lord!